Guinness Sourdough Bread Recipe (Great for St. Patrick’s)
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One of the best ways to show your sourdough love is by baking something new, like Guinness Sourdough Bread. This naturally brown, rich, and nutty loaf blends rye flour and dark stout for deep flavor. The crust bakes thin and crisp, while the crumb stays chewy, moist, and pleasantly dense without feeling heavy. Guinness gives the bread its dark color and malty taste, and the longer fermentation develops even more depth. Inspired by Ireland, this rustic sourdough beer bread is perfect for Saint Patrick’s Day or any time you want a unique homemade sourdough loaf. For another sourdough stout beer recipe, I have a Guinness sourdough chocolate cake you might enjoy.
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Why You’ll Love This Recipe
- Rich, Malty Flavor-This Guinness Sourdough Bread has great flavor, mixing rye flour with extra stout beer for a deep, nutty, malty taste. It’s hearty without feeling heavy and works perfectly warm from the oven, with a pat of butter, sliced for sandwiches, or alongside a meal. The depth of flavor is unreal! Other mix-in sourdough breads, like Honey Oat Sourdough Bread and Double Chocolate Espresso Sourdough Bread, also use extra ingredients to give each loaf more flavor and richness.
- Perfect for St. Patrick’s Day-The deep color and malty flavor from St. James’s Gate Brewery make this loaf a standout for any St. Patrick’s Day meal. It pairs well with Irish stew, sharp cheddar, or even a pint of Guinness if you want a taste of Ireland. This loaf is just as festive as other sourdoughs with mix-ins, like Jalapeño and Cheddar Sourdough Bread, or a quick bread like Cheddar & Chive Irish Soda Bread.
- Soft, Chewy, and Just Dense Enough-Rye flour gives the crumb a nice chew, while the crust browns beautifully and stays slightly firm. It’s easy to slice for sandwiches or toast, or enjoy warm on its own. This loaf hits the perfect balance of chew and softness, and nothing looks more inviting than a warm, freshly baked brown bread.
- Authentic, Rustic Flavor-This loaf carries the malty richness of Ireland’s classic stout from St. James’s Gate Brewery. It pairs well with hearty soups, Irish stew, or sharp cheeses, making it a bread that stands out at any meal.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Bread flour-Bread flour is best when it comes to making sourdough recipes, however you can use all-purpose flour instead. The higher protein percentage in bread flour gives the dough its strength so that it can rise to great heights and give you the best results.
- Rye flour-Adding a small amount of rye flour brings a nutty, rich flavor to this loaf. This will also create a more dense and more moist loaf. You can skip the rye and replace it with more bread flour, then reduce the Guinness by 50 grams. But why pass up the chance to enjoy some Guinness rye sourdough bread?
- Cocoa powder (optional): Without the cocoa powder, this loaf will bake up a light brown color. You won’t really taste the cocoa, since it’s such a small amount, however, adding a touch of cocoa powder helps the loaf to resemble the deep color of the stout beer.
- Guinness beer: Use room temperature Guinness for consistent results. Note that the beer will slow down fermentation, so bulk fermentation times will be longer.
- Sourdough active starter: This recipe calls for an active and bubbly starter.
- Salt: Any unrefined salt will do, but I prefer Redmond’s unrefined salt for the extra minerals.
Baking Schedule #1
|
Time |
Process |
|---|---|
|
DAY 1 |
Feed starter before bed in a 1:4:4 ratio (ex. 10g starter /40g flour /40g water) |
|
DAY 2 |
|
|
9:00 AM |
Mix Ingredients |
|
9:30 – 11:30 AM |
Stretch and fold every 30 minutes |
|
9: 00 PM |
Preshape |
|
9:30 PM |
Inclusions, shape and place in the fridge |
|
DAY 3 |
Score and bake in the morning |
Baking Schedule #2
|
Time |
Process |
|---|---|
|
DAY 1 |
Feed starter so that it’s active, bubbly, and at its peak (4-12 hours before mixing dough) |
|
8:00 AM |
Mix Ingredients |
|
8:30 – 10:00 PM |
Stretch and fold every 30 minutes |
|
DAY 2 |
|
|
8:00 AM |
Preshape |
|
8:30 AM |
Inclusions, shape and place in the fridge |
|
Score and bake in the evening |
This schedule works for a 68–70°F environment. Warmer temps speed things up, cooler temps slow them down.
How to Make Guinness Sourdough Bread
- In a large mixing bowl, add the starter and Guinness until it looks like a brown, milky liquid.
- Whisk together the dry ingredients before adding them to the wet ingredients. Mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball. Cover the bowl with plastic wrap and let the dough rest for at least 30 minutes.
- Grab a section of the dough and stretch it above your bowl, then fold it over on top of the dough. Rotate your bowl clockwise and repeat the stretch and fold until you come full circle, about 4-6 times. Cover and let it rest for 30 minutes.
- Repeat three more times (for a total of 4 rounds), resting 30 minutes between each set. Cover the dough after each set. After the final stretch and folds, cover the dough and let it rest for the remainder of the bulk fermentation at room temperature.
Bulk Fermentation
- This is the most finicky part of sourdough. There isn’t a set time for bulk fermentation; it depends on the temperature of your environment. Warmer temperatures speed up fermentation, cooler temperatures slow it down.
In a warm place, around 68-70°F, the dough usually bulk ferments for 10-12 hours after the stretch and folds. Watch the dough, not the clock.
Look for these signs:
- The dough has increased in size by 50-75% and is domed on top.
- The dough looks light and jiggles when the bowl is shaken.
- Sides of the dough pull away from the bowl easily.
- Visible bubbles appear on top and in the dough.
- Dough passes the windowpane test without tearing.
Final Shape
- Shape the dough into a boule (round) or batard (long) and place it carefully into the prepared banneton.
- Place the proofing basket in the fridge for 8-72 hours.
- Score the top of the bread with a lame/razor or sharp knife.
- Preheat a Dutch oven for at least 30 minutes. Pour the dough onto parchment and place it into the hot Dutch oven with the lid. Bake covered at 450°F for 30 minutes, then remove the lid and bake for another 10-15 minutes at 450°F, or until the internal temperature reaches 205°F.
- Once golden brown, remove from the Dutch oven. Let cool for an hour before slicing. Leave the bread to cool for about an hour before slicing. It’s excellent warm on its own, with a pat of butter, or for sandwiches. It also pairs well with sharp cheddar, corned beef, or a hearty stew, making it a versatile loaf for breakfast, lunch, or dinner.
McKenna’s Helpful Tips
- Use an active starter – Make sure your sourdough starter is bubbly and at its peak for the best rise and flavor.
- Watch the bulk fermentation – Don’t rely on the clock; look for size increase, bubbles, and jiggle to know when it’s ready.
- Cold-proof for flavor – Extended fridge proofing (8-72 hours) develops deeper malty notes and texture.
- Preheat the Dutch oven thoroughly – A properly hot Dutch oven ensures the crust bakes thin, crisp, and golden without overcooking the crumb.
How to Store
Let the bread cool completely before storing. Keep it in a paper bag or wrapped in a clean kitchen towel to maintain a crisp crust. For longer storage, use an airtight container or bread box. Avoid plastic bags because they trap moisture and make the crust soggy. If you won’t eat it within a few days, freeze the loaf in a sealed bag and slice straight from the freezer to toast or warm.
FAQs
Does the alcohol in the Guinness cook off during baking?
Yes. All the alcohol evaporates while baking, leaving the malty flavor intact. With that being said, this bread is 100% safe for kids and adults alike.
Can I use a different type of stout instead of Guinness?
Yes. Any rich, malty stout works, though flavor and color may change slightly. Examples include Samuel Smith’s Oatmeal Stout, Young’s Double Chocolate Stout, or Founders Breakfast Stout. Lighter stouts or flavored beers will give a different taste and depth.
Can I Use Whole Wheat Flour to Make Sourdough Guinness Bread?
Yes, but whole wheat absorbs more liquid. You may need slightly more water to keep the dough soft. The loaf will taste nuttier and be a bit denser than one made with only bread flour.
Can I make this bread without rye flour?
Yes. Replace the rye with more bread flour and reduce the Guinness by about 50 grams. The flavor will be a little less complex, but the loaf will still have great texture and chew.
Guinness Sourdough Bread Recipe
Yield: 1 loaf
Guinness sourdough bread is rich, nutty, and perfect for St. Patrick’s Day. Soft crust, moist crumb, and deep flavor from rye flour and Guinness beer!
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Ingredients
- 150 grams active sourdough starter 2/3 cup
- 400 grams Guinness beer, room temperature one 14.9 fl oz can
- 415 grams bread flour about 3 cups
- 75 grams rye flour about 1/2 cup
- 10 grams unsweetened cocoa powder, optional 1 Tablespoon + 2 teaspoons
- 10 grams salt 1 1/2 teaspoons
Instructions
Make the Dough
- In a straight-edge bowl, add active sourdough starter and room temperature Guinness. Mix with a Danish dough whisk or your hand until it looks like a brown, milky liquid.I love using a straight-edge bowl because it allows you to clearly see when the dough is done rising.150 grams active sourdough starter, 400 grams Guinness beer, room temperature
- To a separate bowl, add the bread flour, rye flour, cocoa powder and salt. Whisk until evenly combined. Then pour the dry ingredients into the wet ingredients. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.Note: If you prefer, you can omit the rye flour for more bread flour. You will then need to decrease the Guinness to 350 grams. You won’t taste the small amount of cocoa powder, but it does help to give this bread a darker color. This can be omitted as well. Substitute with more bread flour.415 grams bread flour, 75 grams rye flour, 10 grams unsweetened cocoa powder, optional, 10 grams salt
- Cover the bowl with the plastic cover or plastic wrap and let the dough rest for at least 30 minutes before you move on to the next step.
Stretch and Folds
- With slightly wet fingers, scrape the dough away from the bowl. Grab a section of the dough and stretch the bread dough above your bowl. Then fold over on top of the dough. Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle, about 4-6 times. You will notice the dough will start to look much smoother than before. Cover the dough again and let it rest for another 30 minutes.
- Repeat the identical stretch and fold three more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold. Cover the dough after each stretch and fold.You will notice that the dough is stickier than a traditional sourdough bread recipe. This is due to it's higher hydration and is normal.
- Once you have completed the final set of stretch and folds, cover the dough and let it rest for the remainder of the bulk fermentation on your counter, about 7-9 more hours if the dough is kept at 68-70 degrees F.
Bulk fermentation
- Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
- In an environment of 68-70 degrees F, doughs will typically bulk ferment for 7-9 hours more after the stretch and folds, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warmer temperatures will be faster, while cooler temperatures will be slower.
- NOTE: Beer and cocoa powder will slow down the fermentation process slightly. Rye flour also produces a more dense loaf, so the dough won’t rise as high after the bulk fermentation is complete, when compared to a traditional all-bread-flour sourdough loaf.
Here’s what to look for:
- -The dough should have increased in size by at least 75% and be domed on top.-The dough looks light, and jiggles when the bowl is shaken.-The dough should easily pull away from the bowl.-There should be visible bubbles in the dough and on top.-The dough doesn’t tear when you do a windowpane test
Pre-Shape
- With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles! Tilt the bowl and leave gravity to do the work to move the dough on the counter. Shape the dough by doing another round of stretch and folds until you have gone full circle. With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.
- While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a damp tea towel. The purpose of this proofing basket is to keep the tight shape that you will create, so make sure you are using a standard bowl that is small enough to help keep the shape.
- Dust the banneton or the tea towel with flour (most will say to use rice flour, but I have used just regular all-purpose flour) to prevent sticking.
Final Shape
- After 30 minutes of rest, flip the dough, with the seamed side up. Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Pull the right side of the dough out and fold towards the center. Repeat with the left side. Finally, stretch the top of the dough away from you and fold towards the center of the dough. Flip the dough over again, seam side down.
- Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear.
- With a bench scraper or just your hands, carefully scoop up the dough and lay it upside down (seam side up) into your floured proofing basket and cover it with a plastic bag or a reusable shower cap.
Cold Proof
- Place your proofing basket in the fridge to cold-proof for 8-72 hours.Cold fermenting the dough in the fridge slows down the fermentation process, which enhances the flavor of your loaf. It also gives you more flexibility when you bake your bread. But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise while baking.
Score
- Thirty minutes before baking, place the dough in the freezer. This will tighten up the dough which helps with the scoring design. At the same time, place your Dutch oven in your oven and preheat to 500 degrees F. Allow the Dutch oven to preheat for at least 30 minutes.
- Place a piece of parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
- With a lame / razor blade or sharp knife, score a crescent moon shape on top of the dough. This is necessary for your bread to be able to expand while baking.
- Grab the corners of the parchment paper and carefully place the Guinness dough into your preheated Dutch Oven and cover with the lid.
- Lower the oven to 450 degrees F and bake the bread covered for 30 minutes. Then remove the lid of the Dutch oven and continue to bake the bread for an additional 15-20 minutes with the lid off at 425 degrees F or until the internal temperature reaches 205 degrees F.
- Once golden brown, remove the Dutch oven from your oven. Using the corners of the parchment paper, lift the sourdough bread out of the Dutch oven and place it onto a wire rack to cool.
- Allow your homemade bread to cool for at least 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn gummy.)
- Once the hour is up, slice into your work of art and slather on some Irish butter, and enjoy!
Notes
Ingredients:
Rye flour: Rye flour brings a delicious nuttiness to this bread, however you can omit it. Increase the bread flour to 490 grams. You will also need to decrease the Guinness to 350 grams. Cocoa Powder: The cocoa powder is added to bring that dark color to the loaf, just like the Guinness beer, but it is optional. Substitute with more bread flour.Baker’s schedule #1
DAY 1 Feed starter before bed in a 1:4:4 ratio (ex. 10g starter /40g flour /40g water) DAY 2 9 am: Mix Ingredients 9:30 – 11:30 am: Stretch and fold every 30 minutes 6 pm: Pre shape 6:30 pm: Shape and place in the fridge DAY 3 Score and bake in the morning This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.Baker’s schedule # 2
DAY 1 Feed starter so that it’s active, bubbly, and at its peak (4-12 hours before mixing dough) 9 pm – Mix Ingredients 9:30 – 11:00 pm – Stretch and fold every 30 minutes DAY 2 6 am – Preshape 6:30 am – Shape and place in the fridge Score and bake in the evening This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.How to Store
Store sourdough at room temperature in a paper or linen bag for up to three days to maintain its crust. Avoid plastic, as it traps moisture and makes the bread soggy.FAQs
Does the alcohol in the Guinness cook off during baking?
Yes! The alcohol in Guinness evaporates during baking, leaving behind the rich, malty flavor without any alcohol content. This makes the bread safe for all ages to enjoy.Can I use a different type of stout instead of Guinness?
Absolutely! While Guinness gives this bread its deep flavor and color, any stout with a rich, malty profile will work. Just keep in mind that different stouts may slightly change the taste and color of the final loaf. I prefer dark beer, and what’s darker and richer than Guinness?Can I Use Whole Wheat Flour to Make Sourdough Guinness Bread?
Yes, you can replace some of the bread flour with whole wheat flour. Whole wheat absorbs more liquid, so you may need to slightly increase the hydration to maintain the dough’s texture. The result will be a heartier loaf with a nuttier flavor, though it may be a bit denser than one made with only bread flour.Can I make this bread without rye flour?
Yes! If you prefer, replace the rye flour with additional bread flour and reduce the Guinness by about 50 grams. The flavor will be slightly different, but the loaf will still have great texture and taste. But why pass up the chance to savor some Guinness rye sourdough bread? This recipe card was updated on 03/17/26.Nutrition
Serving: 1loaf | Calories: 2060kcal | Carbohydrates: 403g | Protein: 65g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 3890mg | Potassium: 848mg | Fiber: 24g | Sugar: 2g | Vitamin A: 8IU | Calcium: 95mg | Iron: 7mg
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